Teti Resmiati, Skalalis Diana, dan Sri Astuty. 2003. Dry-salted of Anchovy Fish(Stelophorus spp.) and Its Proper Business.Study of dry-salted Anchovy Fish at Karanghantu village has been carried out with purposed for determine the process and its proper business.The survey method was applied with non-structure interview technique. Field observation also applied in this study.The result showed that dry-salted of Anchovy fish was done in a traditional way, withsequence processes such as: screening-cleaning-salting (salt-fish ratio = 10 : 3)-drying.From economic point of view, this dry-salted business was feasible to carry on based onB/C ratio (Cost Benefit Ratio) of 1.057 and ROI (

Return of Investment

) value whereaswill be has benefit of 33 rupiah from 100 rupiah of capital.